6 Ayurvedic herbs for the kitchen
For centuries, nutrition has been the basis of health and so we can turn our kitchen into a pharmacy. The herbs and spices we keep in it help against various ailments and at the same time provide important nutrients for the body. At Ayuronics, we have compiled a list of six essential Ayurvedic herbs that should not be missing in any kitchen. According to Ayuronics, these herbs have great health benefits and can also be used for normal cooking.
Ginger deserves a place in every home. Although the medicinal value of ginger is well known, its anti-inflammatory properties have to be mentioned again. It is often used to relieve headaches, reduce joint pain, stimulate digestion, and also helps against nausea and vomiting. For headaches you can e.g. B. Mix dried ginger powder with double the amount of water to a paste, apply to the forehead and leave to work for a few minutes.
This Ayurvedic medicinal plant is well suited to curb Kapha and Vata, but it also increases pitta. According to Ayurveda, Ajowan is known for its cleansing effects. It stimulates appetite, promotes digestion, relieves acid and supports the function of the respiratory tract and kidneys. For example, you can make a paste from Ajowan and Jaggery. This helps against cold and is said to relieve asthma. Ajowan is added to many foods in India to aid digestion. It can also be used in conjunction with other spices like turmeric, cumin or pepper.
Licorice / Real Licorice
Licorice has always been used as an Ayurvedic remedy to treat liver diseases like fatty liver. In Ayurveda it is recommended for the treatment of colds, coughs and other bronchial irritations. It also helps with a variety of skin problems, respiratory problems and indigestion. We can process liquorice roots ourselves into a powder and add them to boiling water for teas. Just let it steep for a few minutes.
There is hardly a spice that is said to have so many positive health effects. Turmeric is a potent, anti-inflammatory and antibacterial herb that is used to treat wounds and fight infections. It also reduces joint pain and helps against colds and coughs. Turmeric powder is best dissolved in milk, heated and drunk. But it is also ideal for cooking.
The Indian gooseberry or Amla contains lot of vitamin C. It helps the liver to function optimally. Amla has been used in Ayurveda for thousands of years. The plant is used against a sluggish liver. It supports metabolism, digestion, the heart and respiratory system and helps with internal cleansing. She also balances Agni and builds ojas to support the immune system and sustained youthfulness. Amla is best consumed raw, but can also be grated and used as an ingredient in salads.
Tulsi / Indian basil
Indian basil leaves are used because they have high antiviral, anti-inflammatory and antibacterial properties. Thanks to their antiseptic properties, they are useful in the treatment of wounds and chest congestion. If you have a cold, there is no better cure for mucus than chewing a few leaves. Gargling water in which the basil leaves were cooked is good for a sore throat.